Pizza Crostini

Name: Pizza Crostini
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 8 Disc/s Sandwich Toast; 1 Garlic clove; 2 TABLESPOONS Olive oil; 16 Disc/s Fenchel-Salami (ca. 7 g); 6 Tomatoes (about 100 g each); 100 g creamy gorgonzola cheese; 6-8 Stem/s Basil; 7-10 Tbsp salt, pepper

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

8 Disc/s Sandwich Toast
1 Garlic clove
2 TABLESPOONS Olive oil
16 Disc/s Fenchel-Salami (ca. 7 g)
6 Tomatoes (about 100 g each)
100 g creamy gorgonzola cheese
6-8 Stem/s Basil
7-10 Tbsp salt, pepper

Directions

1
Toast the slices of toast lightly golden brown and place on a baking tray. Peel the garlic and halve it lengthwise. Rub the top of the toast slices with garlic, drizzle with olive oil and place 2 slices of salami on each. Wash and slice the tomatoes and place them on the salami. Using a fork, peel small pieces from the cheese and spread them on the tomatoes.
2
Bake toasted bread in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 5 minutes. Wash the basil, shake dry and pluck the leaves from the stalks. Remove toast from the oven, season with salt and pepper. Garnish with basil and serve immediately.